Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 1 tsp. chile paste
  • 1 Tbs. vegetable oil
  • ½ cup finely chopped lemongrass (3 or 4 stalks)
  • 4-½ tsp. fish sauce
  • 1 Tbs. soy sauce
  • 2 Tbs. fresh lime juice, with pulp
  • ¼ cup fish sauce
  • + 12 more ingredients
    • ¼ cup water
    • 2 Tbs. finely chopped fresh ginger
    • 2 Tbs. granulated sugar
    • 1 Tbs. finely chopped garlic
    • 2 Tbs. finely chopped shallots
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
    • 4 Tbs. granulated sugar
    • 1-½ tsp. kosher salt
    • 2 Tbs. finely chopped fresh cilantro
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded
    • 2 cloves garlic
    • 1 Tbs. crushed red pepper flakes

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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